Taking a bite out of Lyon, the French and worldwide capital of gastronomy • FRANCE 24 English
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- čas přidán 5. 06. 2024
- Located in east-central France, the city of Lyon is famous for its food. Join Florence Villeminot and Genie Godula as they go to a typical local restaurant - known as a "bouchon" - which serves traditional Lyonnaise cuisine, hearty meals where offal is a star and wine is served by the pitcher. They also take you to the restaurant of revered French chef Paul Bocuse, who passed away in 2018. We even learn how to cook frogs' legs thanks to Olivier Couvin, the Michelin-starred chef who's continuing Bocuse's legacy today. This edition of French Connections is a chance to bite into Lyon's food culture and unlock the city's history.
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Madame, as french woman let me congratulate you for your remarkable english accent i am proud of you
Fabulous culinary traditions there. Truly the bread basket of France.
Haha the wine guy Victor was funny. When he slammed the glass bottle it made me jump with my earpods lol.
Lyon is amazing. Not as hectic as Paris.
Loved Lyon, though that video clip with the dead rooster’s head was icky. Loved the canelle and the pink pralines. But i took too long deciding where to eat at Les Halles Paul Bocuse, most of the restaurants were already on their afternoon break! Got lost a few times, but the people were so friendly and helpful.
Fabulous! Thx.
Thank you very much france 🇫🇷
Bonjour,
A dive into Saint Malo would be interesting.
Merci beaucoup
Mais oui.
💖
Shots fired, Italy would like a chat :P
paimpol
Limoges!
I ate frog legs once cooked in Italian olive oil and garlic... in a frying pan... it tastes very much like CHICKEN......but I have never eaten it again and that was about 40 years ago.....!!!! I do not like the looks of a frog........!!!! they are slimy-looking things.....1!!!
The dish that the chef had to demo was frog legs? Seriously? Do you have to play to the stereotypes?
Apparently that was the decision of the chef’s. It was a dish they created.
Not learning any French from these two